Dhaba Style Do Pyaza Recipes - Ek nahin, do nahin, 3 recipes. Try them this weekend and let me know how you liked it
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DHABA STYLE DO PYAZA (3 Recipes)
Preparation time 15 minutes
Cooking time 30-40 minutes
Serving 4
Ingredients
For Gravy
3 heaped tbsp Emami Smart Balance Oil
1 tsp Cumin seeds
5-6 Black pepper cons
2-3 Green cardamom
4 medium Onion, chopped
1 tsp Degi red chilli powder
2 tsp Coriander powder
½ tsp Cumin powder
¼ tsp Turmeric powder
2 small Capsicum, julienned
3 medium Tomatoes, chopped
Salt to taste
¼ cup Water
For Bhindi Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
15-20 small whole Lady finger
1 tsp Ginger-Garlic paste
Salt to taste
½ medium Tomato, medium sliced
½ cup Prepared Gravy
2 tbsp Coriander leaves, chopped
For Aloo Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
1 tsp Ginger-Garlic paste
10-15 Baby potatoes, boiled & cut in half
Salt to taste
½ cup Prepared Gravy, chopped
2 tbsp Coriander leaves
For Paneer Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
1 tsp Ginger-Garlic paste
200 gm Paneer, cubes
½ cup Prepared Gravy
Salt to taste
1 whole Spring onion, chopped
2 tbsp Coriander leaves, chopped
Process
For Gravy
In a kadai heat oil and add cumin seeds, black pepper cons, green cardamom and let them crackle.
Then add onion saute it until light golden brown.
Now add degi red chilli powder, coriander powder, cumin powder, turmeric powder saute for a minute.
Then add capsicum, tomatoes and saute properly for 2-3 minutes, now cover and let it cook on medium low heat for 8-10 minutes or until soft.
Add some water, bring it to a boil and switch off the flames and let it cool down properly.
Once cooled grind it into a fine paste and keep aside for further use.
For Bhindi Do Pyaza
In a kadai heat oil and add black cardamom, onion, lady finger, ginger-garlic paste and saute for 4-5 minutes or until cooked.
Now add salt, tomato saute for a minute and add the prepared gravy saute and cook it until a minute then finish with coriander leaves. Serve hot.
For Aloo Do Pyaza
In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, potatoes and saute for 3-4 minutes or until light brown.
Now add salt, the prepared gravy sauté and cook it until a minute then finish with coriander leaves. Serve hot.
For Paneer Do Pyaza
In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, paneer and sauté for 3-4 minutes or until light brown.
Now add salt, the prepared gravy saute, spring onion and cook it until a minute then finish with coriander leaves. Serve hot.
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